Catering Manual Fitzroy Falls Aged Care Facility J.N. Bailey 2009 Fitzroy Falls Aged Care Facility Catering Manual Version 1.0.0 Page 1 of 7
Catering Manual Dietary Issues 03-04 Dietary Requirements Policy and Procedure 03 Food Handling and Service 05-07 Food Service Delivery and Presentation 05 Food Handling and Personal Hygiene 06 Page 2 of 7 Fitzroy Falls Aged Care Facility Catering Manual Version 1.0.0 J.N. Bailey 2009
Dietary Issues Dietary Requirements Policy and Procedure 1. Policy To ensure residents or clients receive their preferred meals. 2. Procedure Collect resident/client information Admitting staff member collects information from resident/client and/or family representative regarding all relevant food, fluids and information and relays this information to the catering staff. Cultural and ethnic catering considerations Fitzroy Falls Aged Care Facility acknowledges the cultural heritage of residents/clients and will strive to provide meals which satisfy the wishes of residents/clients from a diversity of ethnic backgrounds. This procedure is designed to satisfy the dietary requirements of residents/clients who come from ethnic and culturally diverse backgrounds. Fitzroy Falls Aged Care Facility will respond in an appropriate manner to particular eating and culinary preferences or ethnic inclinations, where the Standard Menu does not provide this selection. Fitzroy Falls Aged Care Facility kitchen is well equipped and able to provide upon request, an alternative selection of main course and snack items to suit a mainstream international cuisine (eg Italian, Chinese or Asian, Greek, Indian, Middle East etc). Upon request, pre or post admission care staff will ascertain the nature of the resident's/client's background and food preferences. This will occur through discussion with the resident/client or with their representative. That specific dietary requirement will be forwarded to the Catering Manager. The Regional Catering Manager will then present a range and variety of appropriate menu items for the resident's/client's comment and approval. Where approved (by the resident/client) standard recipes and methods will be provided to the kitchen for the appropriate preparation and presentation of these special meals. (In some instances, these meals could be outsourced or be of a commercially produced nature.) Where there has been an increase in demand for a culturally diverse menu, the Catering Improvement Group will address the requirements and make appropriate changes to include that selection in the Fitzroy Falls Aged Care Facility Standard Menu. J.N. Bailey 2009 Fitzroy Falls Aged Care Facility Catering Manual Version 1.0.0 Page 3 of 7
The Cook-in-Charge is able at any time to substitute or adjust the menu to cater or respond to residents'/clients' need, preferences and seasonal variations. These variations will be forwarded and registered with the Catering Manager for monitoring of trends. The trends and comments will be presented to the Fitzroy Falls Aged Care Facility Catering Workshops to allow for adjustments to the Fitzroy Falls Aged Care Facility generic Standard Menu. Vegetarian dietary requests will follow this procedure. Frozen Individual Indigenous Main Meals Can be accessed via the Catering Manager. Legislation Aged Care Act 1997: Quality of Care Principles Standard 2.2 Regulatory Compliance Standard 2.3 Education and Staff Development Standard 2. 12 Continence Management Standard 3.5 Independence Standard 3.6 Privacy and Dignity Standard 3.9 Choice and Decision Making Standard 4.7 Infection Control Aged Care Act 1997 Principles Schedule 1 - Specified Care and Services for Residential Care Services Page 4 of 7 Fitzroy Falls Aged Care Facility Catering Manual Version 1.0.0 J.N. Bailey 2009
Food Handling and Service Food Service Delivery and Presentation Policy and Procedure To ensure food is delivered to residents/clients in a timely, presentable, correctly portioned manner at correct temperature. Procedure Presentation All meals prepared and produced must be served, portion controlled and presented in accordance with Fitzroy Falls Aged Care Facility standards. Ensure all food served and presented is to be visually appealing, correctly portioned, and plated, to the resident's/client's needs and requirements. It is the responsibility of all staff to ensure that the resident's/client's meal services are pleasant and enjoyable experiences. Food Service Serve the meal attractively and carefully to plate. When serving to plate, avoid spillage, should this occur, wipe away with a clean cloth. Meal service is important to residents/clients, avoid unnecessary delays. Table Cleaning Setting and Resetting Tables are to be maintained at a clean and hygienic standard at all times. Clear tables completely, wash with hot water and detergent, sanitise and wipe dry. Check all condiments and preservatives jars. Wipe clean, fill or replace where necessary. Tables are to be set or reset using the appropriate clean cutlery and side plates. Crockery and Cutlery Ensure crockery and cutlery is maintained at a clean and hygienic standard at all times. Ensure crockery and cutlery that is chipped or cracked is immediately removed from service. Legislation FoodSafe Plus Aged Care Act 1997 - Quality of Care Principles Standards: 1.1 Continuous Improvement 1.2 Regulatory Compliance 2.10 Nutrition and Hydration 3.8 Cultural and Spiritual Life 3.9 Choice and Decision Making 4.7 Infection Control 4.8 Catering, Cleaning and Laundry Services J.N. Bailey 2009 Fitzroy Falls Aged Care Facility Catering Manual Version 1.0.0 Page 5 of 7
Food Handling and Personal Hygiene Policy and Procedure 1. Policy To prepare and provide resident and clients meals in a hygienic and safe manner. 2. Procedure Handwashing Always wash hands as per Handwashing Technique using running water and soap and dry thoroughly with paper towels: upon entering the kitchen before handling all types of food and utensils after handling raw foods before and after meal and coffee breaks after toilet visits after smoking after touching face and hair after coughing or sneezing into hands or handkerchiefs after handling garbage or garbage containers after carrying out any cleaning after handling money. Other Hygiene Requirements Touch food as little as possible, and use food gloves when practical. Eating within the kitchen is not allowed. Do not cough or sneeze near food. Uniforms/clothing must be freshly laundered prior to commencing work each day. It is mandatory to wear caps that fully enclose all hair. Do not wear "open" or porous type footwear i.e. thongs/sandals and keep all footwear clean and in good repair. Minimal jewellery should be worn i.e. wedding ring, studs or sleepers. Simple chains, bracelets and rings with stones should not be worn. Cover all cuts and sores with a clean waterproof dressing and wear disposable gloves. Nails to be short, clean, free of nail polish, acrylic or false additions/ substitutes. Head covering worn correctly is mandatory for any person entering a production kitchen. Page 6 of 7 Fitzroy Falls Aged Care Facility Catering Manual Version 1.0.0 J.N. Bailey 2009
Staff should immediately advise their supervisor if they have any of the following: sore throat colds/flu diarrhoea and vomiting dermatitis rashes cold sores 3. Legislation Aged Care Act 1997 - Quality of Care Principles Standards: 4.8 Catering, Cleaning and Laundry Services J.N. Bailey 2009 Fitzroy Falls Aged Care Facility Catering Manual Version 1.0.0 Page 7 of 7